How do you cook lasagna soup in a slow cooker?

It's easy! First, brown your beef with seasonings, then combine it with broth, marinara, and tomato paste in your slow cooker. Cook on high for 3–4 hours (or low for 4–5). Once simmering, add the broken noodles and cook another 20 minutes. Finish with ricotta and spinach. Done!

Can I put raw noodles in a slow cooker?

Yes, and you should! This recipe uses uncooked lasagna noodles broken into pieces and added directly to the slow cooker. They absorb the flavorful broth while cooking, giving your soup the authentic texture of lasagna without extra steps.

What ingredients are in lasagna soup?

The core of this best crockpot lasagna soup includes: Ground beef Marinara sauce Low-sodium beef broth Lasagna noodles Ricotta and parmesan cheese Spinach Garlic and Italian seasoning For a minimal version, try our 5-ingredient lasagna soup variation coming up.

Can I make this soup creamy?

Absolutely. Many home cooks love turning this dish into a crockpot lasagna soup with heavy cream for added richness. Simply stir in ¼ cup of heavy cream right before serving (after the noodles have cooked) for a velvety, decadent finish.

What vegetables go well in lasagna soup?

Spinach is classic, but you can also add: Zucchini Mushrooms Bell peppers Kale Carrots Just chop them small and toss them in with the broth if you want them soft—or add at the end if you prefer some bite.

Best Crockpot Lasagna Soup with Marinara Sauce (Easy & Cheesy)

Name: Crockpot Lasagna Soup with Marinara Sauce
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 1 pound lean ground beef; 1¼ teaspoons kosher salt (divided); ¼ teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon no-salt added Italian seasoning; 1 quart low sodium beef broth; 24 oz (about 3 cups) good quality marinara sauce; 1 tablespoon tomato paste; 8 oz dry lasagna noodles (about 9), broken into 4–5 pieces; 16 oz (about 2 cups) reduced-fat ricotta cheese; ½ cup freshly grated Parmesan cheese; 2 cups baby spinach

Description

This hearty Crockpot Lasagna Soup with Marinara Sauce delivers all the flavor of classic lasagna in a cozy, cheesy, slow-cooked soup form. Perfect for busy weeknights or lazy Sundays, it features tender lasagna noodles, flavorful beef, creamy ricotta, and rich marinara broth. A true one-pot comfort meal with endless variations.

Ingredients

Scale

2 teaspoons olive oil
1 pound lean ground beef
1¼ teaspoons kosher salt (divided)
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon no-salt added Italian seasoning
1 quart low sodium beef broth
24 oz (about 3 cups) good quality marinara sauce
1 tablespoon tomato paste

To Add at the End:

8 oz dry lasagna noodles (about 9), broken into 4–5 pieces
16 oz (about 2 cups) reduced-fat ricotta cheese
½ cup freshly grated Parmesan cheese
2 cups baby spinach

Cook Mode Prevent your screen from going dark

Instructions

Heat a large skillet over medium-high heat. Add olive oil and ground beef. Season with ¼ tsp salt, black pepper, garlic powder, and Italian seasoning. Cook until browned, about 5 minutes. Drain excess fat.
Transfer beef to a 6-quart slow cooker. Add remaining salt, beef broth, marinara sauce, and tomato paste. Stir to combine.
Cover and cook on High for 3–4 hours or Low for 4–5 hours, until the soup reaches a strong simmer.
Meanwhile, mix ricotta and Parmesan in a bowl. Set aside.
When soup is simmering, turn to High (if not already). Break lasagna noodles into chunks and stir into the soup. Cover and cook an additional 15–30 minutes, checking every 5 minutes after the 15-minute mark until noodles are cooked.
Once pasta is tender, stir in half the ricotta mixture and all the spinach.
Ladle into bowls and top with remaining ricotta for a creamy finish.

Notes

Use high-quality marinara for the best flavor.
Noodles will absorb liquid over time—add extra broth if reheating.
Want it creamier? Add ¼ cup heavy cream with the spinach.
Add mushrooms, zucchini, or bell peppers for more veggies.
Ricotta can be fully stirred in or saved for topping only.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 437kcal
Sugar: 6g
Sodium: 733mg
Fat: 14g
Carbohydrates: 40g
Fiber: 3g
Protein: 37g
Cholesterol: 76mg